Potato Salad Recipes for 50 & 100 Servings.

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Potato Salad Recipes for 50 & 100 Servings.

[b]U. S. Armed Forces Recipes - 2003

Yield 100 servings - Portion 2/3 cup

Potato Salad[/b]

18 lbs (3 gal - 1 1/8 qts) Potatoes, fresh, peeled, cubed
16 3/4 lbs (2 gal) Water
2 1/2 oz (1/4 cup - 1/3 tbsp) Salt
1 lbs (2 7/8 cup) Onions, fresh, chopped
1 oz (1 tbsp) Salt
1/8 oz (1/3 tsp) Pepper, black, ground
5 5/8 oz ( 1/2 cup - 2 2/3 tbsp) Vinegar, distilled
2 3/8 lbs (2 qts - 1 cup) Celery, fresh, chopped
2 lbs (18 eggs) Egg, hard cooked, chopped
1 1/8 lbs (2 cup) Pickle Relish, sweet
8 1/2 oz ( 1 1/4 cup) Pimiento, canned, drained, chopped
4 lbs (2 qts) Salad Dressing, Mayonnaise Type
1 oz (1/4 cup) Parsley, fresh, bunch, chopped
1/2 oz (2 tbsp) Paprika, ground

Method:

  1. Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender.

  2. Drain well. Cool slightly.

  3. Combine onions, salad oil or olive oil, salt, pepper, and vinegar. Add potatoes. Cover; refrigerate 1 hour.

  4. Combine celery, eggs, relish, pimientos, and Salad Dressing; add to potato mixture.

  5. Mix lightly but thoroughly to coat potatoes with Salad Dressing mixture.

  6. Garnish with parsley and paprika.

  7. Cover; refrigerate until ready to serve. CCP: Holf for service at 41 F. or lower.

[i]Source: Salads, Salad Dressings, and Relishes No.M 040 00

U. S. Armed Forces Recipe Service[/i]

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[b]USDA Recipes for Schools - 2007.

50 servings - Portion 2/3 cup

Potato Salad[/b]

9 lbs 5 oz Potatoes, as purchased
1 lb 2 oz (1 qt - 1/4 cup) Fresh celery, chopped
7 1/2 oz (1 1/4 cups) Fresh onions, finely chopped
6 oz (2/3 cup) Sweet pickle relish, undrained
12 each Fresh large eggs, hard-cooked, chopped (optional)
1 lb 10 oz (3 cups) Lowfat Mayonnaise OR Reduced calorie salad dressing
1 Tbsp salt
1 tsp Ground black pepper or white pepper
1 Tbsp Dry mustard

  1. Steam potatoes at 5 - 6 pounds pressure for 30-45 minutes, or
    boil for 30-40 minutes. Cool, peel, and dice into 1/2" cubes.

  2. Add all other ingredients. Mix lightly until well blended.
    Spread 5 lb 9 oz (approzimately 1 gal - 1/2 cup) into eah shallow pan
    (12" x 20" x 2 1/2") to a product depth of 2" or less.
    For 50 servings use 2 pans.

  3. CCP. Cool to 41 F or lower within 4 hours.

  4. Portion with No. 6 scoop (2/3 cup).

Source: USDA Recipes for Schools - 2007. E09 Potato Salad.